Fresh and light 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.
Did I ever tell you about that time I went strawberry picking?
I showed up at the farm with my sunhat and gardening gloves, ready for the romance of picking beautiful red fruit from the ground while seated daintily in the shade.
Well, let me tell you, strawberry picking is not that picturesque.
I stood hunched over under the beating sun, squinting through the shrubbery for flashes of red berry, sweat collecting in the rim of my sunhat, my basket of berries only a quarter full.
Every berry into the bucket was a success, and every berry chucked onto the ground…was probably overripe and buggy.
But friends, the good ones were SO GOOD.
It’s strawberry season again and I know just what to do with them.
Something like…toasted quinoa tossed with sweet strawberries, peppery radishes, crunchy snap peas, tender peas, and fresh herbs, tied together with a bright lime tahini dressing.
These days I mostly purchase my strawberries from the store, but that doesn’t mean I’m not willing to work for my berries.
This Strawberry Herb Quinoa Salad, however, hardly requires much work at all– just 1-bowl and less than 30 minutes.
That way you can spend more time outside, enjoying the warmer weather, or, picking more berries.
I’m back with another toasted quinoa recipe.
This stuff is so good, I don’t even remember what regular quinoa tastes like.
The toasted quinoa contrasts perfectly with the sweet fruit and raw chopped vegetables.
I don’t know about you, but I am holding onto my roasted and toasted winter foods a little too tightly, so allow me to ease you into it.
This salad is bright, fruity, tangy, sweet, and crunchy.
It’s perfect to awaken your sleepy winter taste buds to lighter spring and summer dishes.
Enjoy it as a light lunch or dinner, as a picnic dish, or add your choice of protein to make it more filling.
I added green peas to mine for added color and protein, but white beans, edamame, or snap peas would work here, too!
Don’t you love when salads get their greens from players outside the usual kale and spinach?
This Strawberry Herb Quinoa Salad’s green comes from fresh herbs, edamame, and chives.
The addition of an easy oil-free Lime Tahini brings this salad together.
If you’re not a lime eater, try subbing the lime for lemon.
I like to store my quinoa salad and dressing separately and toss together throughout the week for easy lunches!
If you make this Strawberry Herb Quinoa Salad with Lime Tahini I want to see!
Check out my Pinterest page to pin more recipe like this one to make later!
For more oil free and gluten free bowls, check out my Forbidden Rice Power Bowl with Orange Maple Miso Tahini or my Spring Macro Bowl.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
Fresh 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.
- STRAWBERRY HERB QUINOA SALAD
- 1 1/2 cups toasted quinoa, cooked
- 1 pint strawberries, hulled and diced
- 8 radishes, scrubbed and sliced thin
- 1 cup cooked peas or edamame
- handful of basil leaves, thinly sliced
- 1/4 cup green onion, green parts only, sliced thin
- 1 TBSP hemp hearts
- LIME TAHINI DRESSING
- 1/4 cup tahini
- 2–3 TBS lime juice
- 1 tsp maple syrup
- pinch of Himalayan sea salt
- Black pepper
- 1/4 cup water, plus more as needed to thin out dressing
- Cook toasted quinoa according to package instructions.
- While the quinoa is cooking, wash and chop your fresh vegetables, strawberries, and basil. Set aside.
- Prepare your dressing by whisking together tahini, maple syrup, lime juice, Himalayan sea salt, black pepper, and water, adding more water as needed to reach desired consistency.
- To assemble the salad, add all ingredients to a large mixing bowl and toss to combine. Drizzle with zesty lime tahini and toss again to coat.
- Serve immediately with chopped chives and more dressing.
- Leftovers will keep for 3-5 days in the refrigerator. If you plan on having leftovers, store the dressing and salad separately and mix together before serving.
- Category: Salad, Entree, Side
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by I Heart Keenwah, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!